Greg's XXXRoasted cauliflower with yoghurt and pine nut topping

Work in progress

Ingredients

quantity	ingredient	step
1	medium-sized cauliflower (about 800 g trimmed)	1
80 ml	extra virgin olive oil	1
1 Tbsp	flat-leaf parsley, coarsely chopped	1

Yoghurt:
300 g	Yoghurt, Greek-style	2
1 clove	Garlic, finely chopped or crushed	2
60 ml	extra virgin olive oil	2
1 Tsp	cumin, ground	2
1 Tsp	salt, or to taste	2

Topping:
2 Tbsp	extra virgin olive oil	3
50 g	pine nuts	3
3 Tsp	sesame seeds	3
30 g	butter, unsalted	3
1 Tsp	cumin, ground	3
	salt	3

Preheat oven to 220°. Line baking tray with baking paper.
Break cauliflower into medium-sized florets, place into a bowl. Drizzle with olive oill, thoroughly mix together. Spread florets in a single layer on prepared baking tray, roast in the oven for 25 to 30 minutes, turning them regularly.
Meanwhile, make the spiced yoghurt, by thoroughly mixing all ingredients together. Cover and keep in fridge (where it can keep for at least 5 days).
Just before cauliflower is ready, make the topping. Heat olive oil in small frying pan over medium heat. Add pine nuts and sesame seeds, stirring constantly until golden. Take pan off heat and swirl in butter, cumin and salt.
Place cauliflower into a serving dish, spoon over the pine nut mixture and sprinkle with parsley.
Serve with veal or pork schnitzel and Capelli d'angeli or thin spaghetti, briefly fried in oil, garlic and parsley.

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